In this episode with Sandra Arnerich we discuss, how she got her start in the industry, the power of surrounding yourself with the influence of great people, never accepting that your dream is not possible, discipline, getting everyone to believe in your culture, having fun at work, having your team established before your restaurant opens, the challenges Nick and Sandra went through in opening their first restaurant, determination, patience, hope,  the difficulties of having a scratch kitchen, having a common vision, the challenges of having your name tied to the french laundry, and how hard it was to be named the best restaurant in Oregon after just opening.

Sandra Arnerich sharpened her teeth in some of the industries most well-known restaurants, Thomas Keller’s, The French Laundry and Corey Lee’s Benu. It was at The French Laundry where Sandra met her future husband Nick Arnerich, (episode 403). In 2013 discussion of opening their own restaurant began to reverberate. Shortly after Renata was born. Today Sandra and her husbands are the owner/operators of two restaurants with the addition of Figlia.

Show notes…

Favorite Success Quote or Mantra.

“Possibilities are greater than challenges.”

Today’s Sponsor

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Knowledge bombs

1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

   • Determinism.

2. What is your biggest weakness?

   • Ego.

3. What’s one question you ask or thing you look for during an interview?

   • Find out what excites people
   • Asking:
     • What is hospitality to you?

4. What’s a current challenge? How are you dealing with it?

   • Creating sustainable culture.

5. Share one code of conduct or behavior you teach your team.

   • Human connection.

6. What one uncommon standard of service you teach your staff.

   • Be efficient at a table.

7. Share an online resource or tool.

   • I’ll drink to that.

8. What’s one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 

   • Setting the Table: The Transforming Power of Hospitality in Business

9. What’s one piece of technology you’ve adopted in your restaurant and how has it influence operations?

   • Bluecart

10. If you got the news that you’d be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be.

    1. Be kind.
    2. Take care of your health
    3. Find human connection

Contact Info

Instagram: @SArnerich

Sandra@RenataPDX.com

Thanks for Listening!

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Huge thanks to XXXXXXX for joining me for another awesome episode. Until next time!

1. Customers who apply for a Kabbage line of credit using the link in this email and are approved will receive a $100 Tango e-gift card via email 3-4 weeks after qualifying. The Tango card can be redeemed for one gift card toward the customer’s choice of dozens of restaurants, retailers, spas or other experiences. Kabbage reserves the right to cancel the promotion at any time. This offer is single-use and non-transferrable. Valid in the US only.
2. Credit lines are subject to periodic review and change, including line reduction, line increases, or line elimination. This is not a revolving account. Individual requests for capital are separate installment loans.

The post 408: Greater possibilities than challenges with Sandra Arnerich appeared first on Restaurant Unstoppable.